Nate and I have been cooking new recipes like it is our job recently (more on that later), but I just could not do you all the injustice of keeping this recipe from you.
It was a big hit in this house. But we learned today, it does NOT make good leftovers. So make it up, and invite company over to help you enjoy it.
We pulled this recipe from a Rachel Ray Magazine.
Here is the recipe:
1 pound Spinach fettuccine
3/4 cup pistachios
1 pound thin asparagus, coursely choped
1 cup loosely packed mixed fresh parsley, mint, and tarragon or basil
1/4 cpu fresh grated parmigiano
1/2 lemon, juiced
1/3 cup extra virgin olive oil
1) Toast Pistachios in a small skillet (or you can just buy toasted Pistachios at Costco like we did)
2) Using a food processor, puree the asparagus, herbs, cheese, nuts and lemon juice. Season with salt and pepper. With the machine still running, drizzle in the olive oil, and process until smooth.
*Note, we only used basil and parsley and it was delicious**
3) Cook pasta--making sure to keep 1 cup of pasta water when you drain off water.
4) Combine pasta water, pasta and pesto into bowl and toss to coat the noodles.
Cook the pasta. Drain, reserving 1 cup of pasta water.
Super duper easy. Super duper good. Which means it is a win win.
Next time, I would consider adding some chicken, but otherwise this is a dish that will be revisiting this household many nights to come.
No comments:
Post a Comment